Skillet Crustless Pumpkin Pie With Streusel Topping

Crustless Pumpkin Pie With Streusel Topping Recipe - this pumpkin pie has all the wonderful flavors you would expect in a traditional pumpkin pie. It's baked in a skillet without the crust, then topped with a buttery, spiced streusel topping.

A slice of Crustless Pumpkin Pie with streusel topping and whipped cream on a small plate next to a cast iron skillet with the remainder of the pie

My favorite part of any pie will always be the filling. It's not that I don't like pie crust, I really do. I especially love graham cracker pie crusts like the one I use when I make my Pumpkin Pie For One or my chocolate graham cracker crust found in my Double Chocolate Caramelized Banana Cream Pie recipe. Those are heavenly!

This pie has the traditional flavors we've come to love and look forward to in a pumpkin pie, the only difference is that there isn't a crust!

Why This Recipe Works

  • It's simply the best part of the pie baked in a skillet.
  • You can take this lovely dessert a step further and make a ginger whipped cream to add to the top.

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions.

  • Sugar: For sweetness.
  • Ground cinnamon, salt, ginger, nutmeg, cloves: These spices are key to any good pumpkin pie recipe. You could use pumpkin pie spice instead of these individual spices.
  • Eggs: Eggs set up the pumpkin pie filling. It gives the filling its rich, luxurious texture.
  • Pumpkin: Canned pumpkin is best in this pumpkin pie recipe. Make sure to use pumpkin purée and not pumpkin pie filling which contains added sugar.
  • Evaporated milk: Evaporated milk is traditionally used in some of the best pumpkin pie recipes and I love using it here too. You could use cream or whole milk instead.
  • Streusel: Flour, sugar, cinnamon, nutmeg, ginger, salt, pecans and butter.
  • Ginger Whipped Cream: Heavy cream, sugar, cinnamon, and ginger.

Crustless Pumpkin Pie with streusel topping in a cast iron skillet next to a bowl of miniature pumpkins

How To Make This Recipe

  1. Mix sugar, cinnamon, salt, ginger, nutmeg and cloves in a small bowl. Set aside.
  2. Beat the eggs in a large mixing bowl. Whisk in the pumpkin puree and sugar-spice mixture.
  3. Stir in the evaporated milk.
  4. Pour into skillet.
  5. Bake for 15 minutes at 425 degrees F.
  6. Reduce the oven temperature to 350 degrees F and bake 30 minutes more.
  7. Prepare the streusel topping by combining the flour, sugar, cinnamon, nutmeg, ginger, salt and chopped pecans together in a small bowl. Stir in the softened butter.
  8. Gently sprinkle over the filling.
  9. Return the skillet to the oven and bake for 15 to 20 minutes more or until knife inserted near center comes out clean. Cool on wire rack.

To Make Ginger Whipped Cream

  1. Whip 1 cup heavy cream until soft peaks form.
  2. Add the sugar, cinnamon and ginger.
  3. Beat until stiff peaks form.

Expert Tips

  • Use pumpkin purée and not pumpkin pie filling.
  • I prefer to bake this pie the day before Thanksgiving. I think the flavor and the texture are enhanced with a night in the fridge.
  • The pumpkin pie filling can be made up to 3 days in advance and stored in the refrigerator.

Frequently Asked Questions

How Should I Store Leftover Skillet Crustless Pumpkin Pie With Streusel Topping?

Skillet Crustless Pumpkin Pie in an airtight container will keep in the refrigerator for 3 to 4 days.

What Should I Serve With Skillet Crustless Pumpkin Pie?

Serve this pumpkin pie as a part of your Thanksgiving meal. Here are a few of our favorites:

Roast Turkey Breast

Turkey Tenderloin

Mashed Potatoes

Buttery Sautéed Green Beans

Cranberry Sauce

A slice of Crustless Pumpkin Pie with streusel topping and whipped cream on a small plate next to a cast iron skillet with the remainder of the pie

Enjoy!

This Skillet Crustless Pumpkin Pie with streusel topping has all the wonderful flavors you would expect in a traditional pumpkin pie. It's baked in a skillet without the crust, then topped with a buttery, spiced streusel topping.

Skillet Crustless Pumpkin Pie With Streusel Topping

This Skillet Crustless Pumpkin Pie with streusel topping has all the wonderful flavors you would expect in a traditional pumpkin pie. It's baked in a skillet without the crust, then topped with a buttery, spiced streusel topping.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: Dessert
Servings: 8 servings
Author: Joanie Zisk

Ingredients

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 15-ounce can pure pumpkin puree
  • 1 12-ounce can evaporated milk

STREUSEL

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup pecans, chopped
  • 8 tablespoons unsalted butter, softened

GINGER WHIPPED CREAM

  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

Instructions

  • Preheat the oven to 425 degrees F.
  • Grease a 10-inch cast iron skillet.
  • Mix sugar, cinnamon, salt, ginger, nutmeg and cloves in a small bowl. Set aside.
  • Beat the eggs in a large mixing bowl. Whisk in the pumpkin puree and sugar-spice mixture.
  • Stir in the evaborated milk.
  • Pour into skillet.
  • Bake for 15 minutes at 425 degrees F.
  • Reduce the oven temperature to 350 degrees F and bake 30 minutes more.
  • Prepare the streusel topping by combining the flour, sugar, cinnamon, nutmeg, ginger, salt and chopped pecans together in a small bowl. Stir in the softened butter.
  • Gently sprinkle over the filling.
  • Return the skillet to the oven and bake for 15 to 20 minutes more or until knife inserted near center comes out clean. Cool on wire rack. Refrigerate leftovers.
  • TO MAKE GINGER WHIPPED CREAM
  • Whip 1 cup heavy cream until soft peaks form. Add the sugar, cinnamon and ginger. Beat until stiff peaks form.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This Skillet Crustless Pumpkin Pie with streusel topping has all the wonderful flavors you would expect in a traditional pumpkin pie. It's baked in a skillet without the crust, then topped with a buttery, spiced streusel topping.

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31 thoughts on “Skillet Crustless Pumpkin Pie With Streusel Topping”

    1. Hi Katie, Great question! Take the pie out of the refrigerator a few hours before you want to serve it to let it come to room temperature. If you want to enjoy the pie warm, heat the oven to 200 degrees, place the skillet in the oven until warmed through. It make take 15 to 20 minutes. Personally, I prefer to eat it at room temperature.

  1. Carrie @Frugal Foodie Mama

    I love this tasty twist on traditional pumpkin pie! And that streusel topping…. yum! 🙂

  2. Crustless pumpkin pie is delicious, but the idea of adding that topping has me drooling. What a fantastic idea.

  3. Kimberly @ The Daring Gourmet

    Nice! I love how this saves me the effort of making crust and that gorgeous streusel is pure deliciousness!

    1. It’s nice to have an easy recipe to use for Thanksgiving. There’s always so much going on during this time. Thanks, Kimberly.

  4. Dee Dee (My Midlife Kitchen)

    Whoa. This looks awesome. And I love the crustless option! What a great and semi-guiltless way to get my pumpkin pie fix!

  5. Kacey @ The Cookie Writer

    The filling is the best!! I used to throw the meringue away on lemon meringue pie and just eat the lemon curd part, haha. Used to drive my dad nuts. I like this idea of a crustless pie not only because the filling is amazing, but because the crust is what usually takes me the longest to make!

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